Some like it…caliente!

Best. Tortilla. Soup. Ever. Freezes great, hearty and if you go light on the cheese and tortilla chips – super healthy too!

Vegetarian tortilla soup

Serves 10

1 tablespoon vegetable oil

2 large red peppers (aka capsicum) – medium dice

2 medium onions – medium dice

3 cloves garlic, finely chopped

4-5 tablespoons ground cumin – depending on your taste

1 (28 ounce) can crushed tomatoes

3 (4 ounce) cans chopped green chile peppers, drained

4 (14 ounce) cans vegetable broth

salt and pepper to taste

1 (11 ounce) can whole kernel corn

1 (11 ounce) can black beans, drained and rinsed

12 ounces tortilla chips

1 cup shredded Cheddar cheese

1 avocado – peeled, pitted and diced

Cilantro leaves (aka corriander)

1 lime

Heat the oil in a large pot over medium heat. Stir in the peppers, onion, garlic, and cumin, and cook 5 minutes, until vegetables are tender. Mix in the tomatoes and chile peppers. Pour in the broth, and season with salt and pepper. Bring to a boil, reduce heat to low, and simmer 30 minutes.

Mix corn and black beans into the soup, and continue cooking 5 minutes. Serve in bowls over equal amounts of tortilla chips. Top with cheese, avocado, cilantro and a squeeze of lime

Ma Wha Food

tasty food

Some like it…caliente!

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